Zucchini & Egg White Frittata
Table of Contents
Summary
start your day with this protein-packed and veggie-licious frittata! this lightened-up take on a classic uses egg whites for fewer calories and loads up on fresh zucchini for flavour and nutrition. It’s perfect for meal prep and easy to customize with your favorite herbs and cheese.
Key Details
| Prep Time | 15 min |
|---|---|
| Cook Time | 30 min |
| Total Time | 45 min |
| Servings | 4 |
Equipment
- Oven
- Oven-safe skillet (cast iron or non-stick)
- Mixing bowl
- Whisk
ingredients
- 1 tablespoon olive oil
- 1 medium zucchini, diced
- 1/2 medium onion, diced
- 4 cloves garlic, minced
- 8 large egg whites
- 1/4 cup milk (dairy or non-dairy)
- salt and pepper to taste
- Optional toppings: chopped fresh herbs (basil, thyme), grated cheese (cheddar, Parmesan)
Instructions
Step 1
Preheat oven to 350°F. Heat olive oil in an oven-safe skillet over medium heat.
Step 2
Add diced zucchini and onion to the skillet and sauté for 5-7 minutes, until softened. Stir in minced garlic and cook for an additional minute.
Step 3
In a mixing bowl, whisk together egg whites and milk. Season with salt and pepper.
Step 4
pour the egg white mixture over the vegetables in the skillet. Sprinkle desired toppings (herbs, cheese) on top.
Step 5
Bake for 20-25 minutes, or until the frittata is set and slightly golden brown.Let cool for a few minutes before slicing and serving.
Notes / Tips
– For extra flavor, sauté diced bell peppers with the zucchini and onion.
– Choose your favorite herbs and cheese to customize the frittata’s taste.
